Lacto-Fermented Watermelon Rind Pickles

At this time of year watermelon are cheap..   heck they are often offered free as part of a “buy this value of groceries and you get a free watermelon” deal at the grocery store I shop at (The Superstore in Coventry Hills Calgary).

Because they are so cheap, and my kids love them, we do eat a fair amount of watermelon (B calls them “Water-lemon” btw….).

Once you have eaten all the yummy watermelon flesh you are left with a big pile of rinds and it is such a pity to toss it in the garbage.

So what I do is turn them into lacto-fermented watermelon pickles…

I found the recipe on the internet originally and tweaked it to lacto-ferment it and make it less sweet.

This was the recipe I originally used to use, which as you can see is not paleo at all.  And it is not as healthy as traditional lacto-fermented recipes.  I wanted an easy way of getting some “gut friendly” bacteria into our diets.

So this is what I came up with…..

Lacto-fermented Watermelon Rind Pickles

makes lots!

watermelonpickle1

Ingredients

Watermelon rind (try to leave some of the pink flesh on the rind when cutting out the watermelon – it looks pretty)

Sea salt (I use a greyish coloured unrefined salt)

Filtered water (the chlorine in tap water will prevent the the bacteria in the culture you will be adding from fermenting the rinds).

whole spices (optional) – I usually use a mix of cinnamon sticks and cloves.  Sometimes I will also add bayleaves to the jar as well).  And occasionally I will add some ginger or garlic.

And this is what you do…

Peel the green rind from the outside, leaving only the white part of the rind.  This is easiest done with a potato peeler.  Cut the rinds into narrow strips.

Make a brine by dissolving the salt in water – about 2 tbsp to a liter of water seems to be about right.

Mix the strips of watermelon rind with the spices and pack them quite tightly into wide mouthed mason jars.  leave about an inch of headroom and then pour over the brine to cover.  Place a lid from a narrow mouthed mason jar on top (they fit quite nicely) and that will help hold the pickles under the brine.  Seal the jar loosely so that any gas that is produced can escape and leave them on the kitchen counter for about 3 days.

By this time they should be producing a few bubbles.

Transfer the jars to the fridge and eat…

They will last quite a few months but will get softer as time passes.

Shared at Full Plate Thursday 5-15-14

Shared at Thrifty Thursday Week 60

One thought on “Lacto-Fermented Watermelon Rind Pickles

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